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Here's the imgur album: http://imgur.com/a/wolUU Hunting knife? I'm lost... Halp! It also has two bevels that are different on either side of the spine.. looks like it might be for the sinewy parts of an animal or rope or something. How to i sharpen a concave knife shape? I've read...

Hey, I got 120, 220, 320 grit Shaptone whetstones. What should I use to flatten it? I've worn out my very expensive (big mistake, shouldn't have bought, too expensive) Shapton glass stone lapper on it. Is the Atoma 140 going to be okay? Thank you, Andy

Hey guys, Okay, as you may know, I'm thinking about starting my own sharpening shop, old news. Part of the game-plan for my shop is to have a weekly knife rotation at restaurants in my area. Right now the restaurant I work at has a guy rotate knives every 2-3 weeks for $2/knife. 2...

There aren't many sharpening shops in my area. The couple of shops that I'm aware of use the Tru Hone system. https://www.truhone.com I've been thinking for some time about starting my own regional sharpening business (not only knives, general sharpening too .. garden implements, etc). I...

Hi folks, I also have an Aritsugu Kiritsuke 270mm for sale. Mine though has some setbacks. When I purchased it I didn't know enough and I should have sent it back but I didn't. Problem 1: the edge path is supposed to be more or less flat up until the tip but with mine it isn't flat, but...

Hey, I'm wondering if people sharpen their own Benriner blades. I've seen at least one post in the forum about sharpening these guys. I wonder if everyone does it. I also wonder if there are any tips or suggestions of what or what not to do. The bevel looks concave and the back actually...

As you may know already, I have a Hiromoto AS wagyuto that I love. I've just gotten a job processing lacto-fermented food and I wonder if cutting the fermented food with a knife will change the product in a bad way flavorwise or PH wise? I'll be jarring a bunch of lacto-fermented vegetables...

I've been oiling my Boardsmith board with edible walnut oil I bought from Krogers. I wonder if I have to worry about customer's allergies? Andy

I could draw my own but I'm lazy. Anyone have a vector graphic of a gyuto? wagyuto would be nice, but i'm not picky.

What are the methods to cleaning up grind marks left from the stone? I would love to have it be a mirror polished. Would I do this with a motorized buffing wheel? I've been thinning my Hiromoto AS wagyuto 300mm. DwarvenChef recommended that I get this in Oct 2009, in knifeforums.com...

i unintentionally murder peelers. this plastic crap has got to go. I've been working with butternut squash all weekend and my hand is now hurting from my peeler. I've been dicing the squash and I peel it first with the kuhn rikon. I have questionable skills, first and foremost so I'm not...

Greetings, I have a Tojiro Shirogami ITK 240mm knife. It dis-colors my onions. They turn blackish or are dirty looking. I work in a restaurant and the cooks are pissed :) What should I do to make this better? I wonder if i should force a patina with hot vinegar bath or something. Any...

I've gotten my eyeballs oogling a Burr King 960-272. It'll be two years before I can afford it. If I can save consistently & cut back on my expensive beer habit, I might be able to have it. What do you guys have (for use with knives particularly) ?? Andy

Is anyone sanding down their Lodge Cast Iron to have a smooth surface like the old Wagners? I've been contemplating this for a while now :) and I wonder what anyone thinks. Andy

I've been sharpening for a while now and I know I'm still missing important information. I would like to take the time out of my life to spend another round with Dave himself, but I've not the time or the money. Maybe when October rolls around again. For now though, I assume there is a good...

I wonder how much of my life savings would I have to hand over to get a setup like this? Andy

My grandpa bought land years ago, offa Paradise Rd, where some of his family lived. On the land was a nice sandstone grindstone. It's got a hand crank, but that's all I got is the hunk of standstone and no chasis. Where do I begin to get this thing operable? Andy

Hey guys, I got a BoardSmith cutting board and i friggen love it. After a years worth of use, i got spots where my usuba doesn't want to cut carrots or things with a skin. My usuba has it's set of faults but I understand how to work those out. The board on the other hand is the flagship...

How would I go about bending the tip of this knife back to normal? How would I go about fixing the tip after the bend is fixed? http://imgur.com/a/JvWbW Thank you. Andy

I need to learn more about sharpening all sorts of things. Currently I'm working as a prep cook at a restaurant. I love the job and cutting vegetables has become one of my favorite things. I've been out to see Dave Martell once and learned a good number of things, most of it had to simmer and...